The Kashmir is not just a paradise for the Tourists only but
also for the lovers of good food. The state offers a variety of exotic
recipes bearing a distinct seal of the state. Secret behind the
mind-blowing cuisine of the state lies in the books of history which
speaks of the invasion of Kashmir by Timur in the 15th century AD. This
resulted in the migration of hundreds of skilled cooks from Samarkand to
cater to the royal tongue. The descendants of these cooks gifted the state
the unsurpassable tradition of Wazwan, the delectable aromatic banquet of
Kashmir. Wazwan consists of 36 course meal, essentially, meat based
prepared by Wazas (cooks) under the supervision of Vasta Waza, the Master
Chef.

Three different styles of cooking prevail in the state as
Kashmiri Pandits, Muslims and Rajput follow their own traditions and
proscriptions in cooking. Kashmiri Pandits refrain from the use of onions
and garlic, while Muslims love mostly non-vegetarian varieties and avoid
the use of asafoetida (hing) and curds. Variations in recipes can also be
observed in the different regions of the state. Cooking pattern as seen in
Ladakh differs to that Hindu Dogras. This is also due to change in locally
produced crops.

Wazwan, a multi-course meal ( 36 - course served on weddings and
special occasions.) in the Kashmiri tradition, is treated with great
respect. Its preparation is considered an art. Almost all the dishes are
meat-based (lamb, chicken, beef). Wazwan is mostly restricted to the
Muslims of Kashmir and they regard it as the pride of their culture and
identity. It is popular throughout the country and served internationally
too at Kashmiri food festivals

Rista (meatballs in a fiery red gravy)

Rogan Josh (tender lamb cooked with Kashmiri spices)

Tabak Maaz (ribs of lamb simmered in yogurt till tender, then
fried, can be served as a snack/side-dish)